I know it has been established many times in this forum that freezing cake is a good thing, but I just wanted to confirm - will it also work for the scratch cakes with fruit purees in the batter? (like strawberry cake).

I don't do scratch cakes and I've never put fruit in my batter but I don't see why you can't. Hopefully someone who has done this will come along and give you a more accurate answer.

Thank you yummy, I recently made a scratch strawberry cake, froze it for the first time and it was too dense and chewey. I'am still trying to find out the reason/reasons behind it. For one thing I know is the oven temp was off (low). I just wanted to eliminate the freezing as one of the reasons too. appreciate your feedback.

How was the cake right after you baked it? If your temp was off and the cake didn't bake properly then that was probably your problem, not the freezing. I only do scratch cakes, but don't put fruit in them (use fruit for fillings).

yeah, it was definitely the temp. I even had a collapsed middle as it did not cook properly in the center. just wanted to make sure that freezing had nothing to do with my chewey strawberry cake, looks like temp was the only bad guy.